I read an article last week in the NYTimes online, about the vegetable that will not reside in the White House garden. Beets. President Obama detests them. This has fueled a lot of controversy among the vegetarian and vegan blog community. They really want the President to reconsider. Beets are nutritional, root vegetables. They belong to the same family as spinach and swiss chard. Their greens are especially rich in nutrients—calcium, iron, vitamins A&C—more so than their counterpart, the beetroot. The beetroot is high in sugar (makes it good to eat raw) yet rich in folic acid, fiber, potassium and manganese.
I understand Obama's reluctance to plant beets on the White House lawn. It took me a while to acquire a taste for them as well. But last week I had beets twice in one day. That isn't normal. Lunch was a big salad with a side of marinated beets with ginger & orange, followed by beet pancakes for dinner with friends in Chapel Hill.
This morning (after a few amazing days at the beach) I headed to Whole Foods, list in hand. As I was wandered through the produce section, something caught my eye. Beets. Not the brownish-dark purple beets, but bright golden-orange beets. I grabbed a bag and tossed a few inside. I have no clue what I'm going to do with them. I'll probably roast or pickle them.
Do you have any ideas or recipes for beets?
3 comments:
I too have slowly acquired a taste for beets over time. Actually like them now. I've made an orange glazed beet side dish before:
-remove tops and steam beets in pressure cooker for 15mins.
-glaze: melt 2 T butter, 5 T sugar, 1 T cornstarch, 1 t salt. stir and add 1 cup OJ and stir until thickened.
-when beets are cooked, remove skin, cut as you like, place in dish and cover with glaze.
-garnish with orange slices or orange zest.
-Probably want at least 6 or more beets or cut back on the glaze amounts.
If that's too sweet, can always blend ice, two carrots, a beet, and juice from two oranges (optional 1/2 cucumber) for a juice smoothie. Great for the summer.
I enjoy reading your blog by the way, you have some really great photographs as well.
Two of my favorite ways:
- Cook them however is easiest for you, then puree and use in place of pumpkin in a recipe for pumpkin pancakes, muffins, etc. We call the pancakes "pink pancakes". I also have a recipe for pumpkin white chocolate chip cookies that I sometimes make with beet puree instead, which makes pink cookies.
- Peel, cube, toss with sweet potatoes, white potatoes, parsnips, etc., and olive oil, salt, and pepper. Roast. Devour.
Thanks for the ideas!
Rebecca - my favorite way to cook root vegetables is roasting & devouring them as well :)
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